Brodo Broth Shop

Marco Canora brought brodo, or bone broth, into the mainstream food lexicon in late 2014 with a stock-ladling takeout window attached to his East Village restaurant, Hearth. Now the broth operation gets its own brick-and-mortar space with this 350-square-foot West Village storefront, where warmth seekers can sip broths that have been steamed with “nutrient-dense” fats (bone marrow, coconut oil) and emulsified in an immersion blender for cappuccino-like froth. You can do a pick-and-choose cup, with options like chicken, beef and the bespoke Hearth stock (made with chicken, turkey and grass-fed beef) and add-ins like wild Atlantic seaweed, Calabrian chili oil and Moroccan spiced butter. You can also go for combinations such as the Salt of the Sea (chicken broth with smoked dulse, kelp and ginger) and the Oishi Oishi (chicken broth with shiitake tea, reishi powder, roasted garlic puree and grass-fed butter). Herbs are plucked straight from a grow wall designed by Olmsted farmer Ian Rothman, pulverized via mortar and pestle and steeped in fresh stock.